| Orange Lemon Shortbread | |
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1/2 pound unsalted butter, softened 3/4 cup sugar 1 egg yolk 1 1/2 cups all purpose flour |
1/2 cup cornstarch 1 tbsp lemon zest 1 tbsp orange zest pinch salt |
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Preheat oven to 275 F Use an electric mixer to combine the butter and sugar; mix on low speed, just until combined, 30 seconds or so. Still on low speed, beat in the egg yolk, then the flour, cornstarch, both zests and salt, until the mixture barely holds together; this may take a few minutes. Shape the dough into a round, triangular or rectangular log and refrigerate for about 30 minutes until firm or freeze until needed. Cut into 1/4 inch slices and arrange on cookie sheets In preheated oven, bake the shortbreads for about 30 minutes or until just firm but still quite tender and not at all brown. Remove from the oven, let cool for a minute and the gently remove from sheet with spatula. (for a change, instead of citrus zest add about 1 tbsp finely minced lavender) |
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| serve with Lailey Vineyard Riesling or Vidal Icewine | |
| www.laileyvineyard.com | |